Trim the eggplant, then cut crosswise on the diagonal (make the slices as long as possible), about 1/4 inch thick.
Layer the slices in a colander set over a plate, sprinkling each layer with salt.
Let stand for 30 minutes to drain.
Meanwhile, in a bowl, stir together the ricotta, mozzarella, 2 tablespoons of the parm-reg, parsley and pepper to taste.
Pre-heat oven to 450 F.
Rinse the eggplant slices quickly under cold running water and pat dry with paper towels.
Brush the slices on both sides with olive oil, and arrange them in a single layer on a baking sheet.
Bake the slices until lightly browned on the bottom, about 10 minutes.
Turn the slices and continue to bake until browned on the second side and nice and tender, 8 minutes longer.
Remove the eggplant from the oven.
Reduce the oven temp to 350 F.
Spoon a thin layer of the fresh marinara sauce
into t a 9-inch baking dish.
To make each eggplant roll, place a spoonful of the cheese mixture near one end of a slice and roll up the slice.
As each roll is formed, place it seam side down in the dish.
Spoon more sauce over the rolls.
Sprinkle with the remaining 2 tablespoons of Parm-Reg cheese.
Bake the rolls until the sauce is bubbling hot and the rolls are heated through, about 25 minutes.
Divide the rolls among individual plates, garnish with chopped parsley, and serve at once!